Cream of Mushroom Soup. Rich and Comforting
Cream of Mushroom Soup is a classic, comforting dish that’s perfect for a chilly day. Made with fresh mushrooms, garlic, and herbs, this rich and creamy soup is both flavorful and satisfying. It's an ideal choice for a light lunch or dinner starter, and it’s surprisingly easy to prepare. With a velvety texture and earthy mushroom flavor, this homemade soup beats any canned version by miles. Plus, it’s versatile—serve it with crusty bread, a fresh salad, or even as a base for casseroles.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 500g (about 1 pound) fresh mushrooms (such as cremini, button, or a mix), sliced
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
Sauté the Onion and Garlic. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent, about 5 minutes.
Cook the Mushrooms. Add the sliced mushrooms to the pot and cook until they release their moisture and become golden brown, about 8-10 minutes. Stir occasionally to prevent burning.
Add the Seasoning and Flour. Sprinkle the thyme over the mushrooms, then stir in the flour, cooking for 1-2 minutes to eliminate the raw flour taste.
Pour in the Broth. Gradually pour in the broth, stirring constantly to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
Blend the Soup. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest with mushroom pieces intact.
Stir in the Cream. Pour in the heavy cream, stirring until fully incorporated. Let the soup heat through for an additional 2-3 minutes, but do not bring it to a boil.
Season and Serve. Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Recipe tips
For a deeper, more complex flavor, try using a mix of different mushrooms such as shiitake, portobello, or oyster. Replace the butter with olive oil and the heavy cream with coconut milk or a cashew cream substitute. If you prefer a thicker soup, use less broth or let it simmer a bit longer to reduce. Adding a splash of white wine while sautéing the mushrooms adds an extra layer of flavor to the soup.
Nutrition Facts (per serving)
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